Remove the bones from three-quarters of a pound of fresh codfish. Cut into slices lengthwise.

Butter a baking-dish, put in the fish, put more butter on top of it, salt and pepper, and one-half glass of dry white wine.

Cook for twenty minutes in a hot oven, then place the fish on a platter, take the juice left over in the baking-dish, put it into a saucepan, add a little flour, some more butter, and the juice of half a lemon.

Before taking off the fire, add some chopped-up parsley, and then pour the sauce over the fish, and serve.